cREATED IN pHOTOGRAPHY
Spring 2022
Raquel Serrano, an exchange student from Venezuela, is reading her favorite book in her free time. She is enjoying staying warm and cozy inside and away from the cold.
The Woodmen tower and the First National building are illuminated on a calm night in downtown Omaha, NE.
Closeup of a single leaf belonging to a growing Pothos.
The center of the oakview mall spire and skyline on a bright and clear day. The symmetrical design of the spires and green glass lay above the malls food court.
Plunging into the blue water from a vertical drop, the small mandarin orange submerges into the water and causes the water to implode.
A Terryaki Salmon bowl from Inner Rail. The bowl includes white rice, brocoli, zuchini, red pepper, and lima beans. Seasoned with black pepper, a finishing touch of terryaki sauce is drizzled on top to complete the delectable meal.
The sun peeks out of the clouds on a cloudy day and illuminates the St. John's Greek Orthodox Church.
Student Blake Kinnaman walks up an alley and sees a giant casually relaxing against a brick wall.
This patch of forest near Hummel Park features a little stream that has cleared an opening.
Photo Collage
How to make collard greens
A recipie card that lists how to make homemade delicious collard greens.
Blake Kinnaman is adding olive oil to the pan while it is preheating.
Blake's mother, Claudia Kinnaman, is cuting strips of bacon into small slices.
Claudia Kinnaman is dicing an onion on a cutting board.
The diced onions are sauteing in the bacon juice until they are golden colored and tender.
Blake's mother is mincing a garlic clove on the cutting board.
Claudia Kinnaman is adding the minced garlic to the pan of sauteing onions.
Blake Kinnaman transfered the contents of the pan into a deeper and larger pot and is now adding chicking stock into the onion, bacon, and garlic mixture.
Claudia Kinnaman is slowly adding Kale (used instead of Collard Greens) to the contents of the blue pot.
The Collard Greens are cooking at medium heat while covered.
The Collard Greens are set to cook for 40 minutes while stirring ocassionally.
After 40 minutes, the Collard Greens are ready to be seasoned and then served into bowls.
Blake's mother, Claudia Kinnaman, is enjoying the Collard Greens that she helped prepare.